Walnut Hummingbird Cake

Why I Love This Recipe

Sweet, spicy and very moist. And the flavor becomes even better if the cake is baked and frosted the day before serving. The batter is easily mixed by hand, but you will need an electric mixer for the frosting.

Directions

*Ceylon cinnamon is smoother and sweeter than ordinary supermarket cinnamon. If you can’t find it, and must use regular ground cinnamon, reduce the amount to 1 teaspoon.

**Mash 1 cup fresh pineapple chunks with a potato masher until finely crushed; you will have about ¾ cup crushed pineapple.

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.

Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.

Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar.

When the eggs and sugars are blended, whisk in the oil and vanilla.

Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined.

Do not beat.

Add the pineapple, banana, and walnuts, and stir just until blended.

Divide the batter among the three prepared cake pans, spreading it evenly.

After filling the pans, give each one a bang on the countertop, to dislodge any air bubbles in the batter.

Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean.

Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting.